Hot, Hot Potato Wedges - cooking recipe

Ingredients

1/2 c. vegetable oil
3 Tbsp. lime juice (fresh or bottled)
1 tsp. chopped fresh thyme (or 1/4 tsp. dried)
2 large Russet potatoes, each cut into 8 wedges
4 large garlic cloves, pressed
2 tsp. Tabasco sauce (less if you like things less spicy)

Preparation

Whisk first 5 ingredients in small bowl to blend.
Season with salt.
Arrange potatoes in a 13 x 9 x 2-inch glass baking dish (or iron skillet or casserole).
Season with salt and pepper.
Pour dressing over and toss to coat.
Marinate for 30 minutes.
Preheat oven to 400\u00b0.
Roast potatoes until crisp and brown, turning occasionally, about 1 hour.
Makes 4 servings.
Delicious with roast chicken or lamb or anything else.